Total Time
40mins
Prep 15 mins
Cook 25 mins

A delicious meal-stretcher from the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

Ingredients Nutrition

  • 2 12 cups flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 7 tablespoons fat, divided (bacon fat, meat drippings, lard or butter)
  • 2 tablespoons onions, grated
  • 3 eggs
  • 23 cup water

Directions

  1. Sift dry ingredients together.
  2. Cut in 2 tablespoons fat; add grated onion.
  3. Add eggs to water and mix thoroughly; stir into first mixture.
  4. Drop by tablespoons into 2 quarts of boiling water to which 1 teaspoon salt has been added; cook, uncovered, for 15 minutes.
  5. Drain well in colander.
  6. Place remaining fat in frying pan; when melted, add dumplings and cook until golden.

Reviews

(1)
Most Helpful

The recipe worked as written, but I found the taste very bland. If I try this again, I think I will play with seasonings. If you want a stodgy, doughy dumpling, this is for you.

Terri Newell July 25, 2008

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